Friday, 17 July 2015

Curried (Pickled) Fish

So I haven't made this in a while - but it one of my favourite things to have in the fridge. I call it curried fish, but really it is a pickled fish. Quite unusual, it is a popular South African dish and when I was growing up, something we ate regularly. Some people may find it a rather unusual dish - but hey until you try it....It is very easy to make and is a perfect summer dish when you want something light. Also perfect for picnics and so on.

Ingredients: 500g Raw firm fleshed fish (such as cod - but cheaper fish works as well) 100g Plain Flour Pinch of salt1 - 2 eggs Oil for frying The Pickle 250g Onions 800ml Malt vinegar 1Tbs Oil 1 Tbs Hot Curry Powder 2 Tbs Brown Sugar 2 Tbs Chutney Pinch of cayenne pepper Pinch of saltMethodPat the fish dry with paper towel. Cut into palm sized pieces. In a shallow bowl mix the flour with the salt. Beat one egg with a fork in a small bowl. Heat the oil in a frying pan.Dip a piece of fish into the egg mixture and then into the flour. (It is best to use the one hand method for this to prevent your hands becoming sticky - i.e. dip the fish into the egg mixture with one hand and then place the fish into the flour bowl. With the other hand cover the fish with the flour mixture and then into the frying pan.) Fry the fish gently for about 4 - 5 minutes on each side until the batter is browned. Drain the fish on paper towel. Slice the onions into rings. In a pan heat the oil and gently saute the onions for about 5 minutes until they are transparent and soft. Add the curry powder and stir to mix well. Add the vinegar and bring to the boil for about 10 minutes or until the onions are fully soft. Add the brown sugar, chutney and seasoning. Mix well and simmer for another 5 minutes. Spread some of the sauce mixture over the bottom of a bowl, add a layer of fish and spoon some of the sauce over, spreading the onions around. Add more layers of fish and sauce. Place a lid on it and when quite cool place in the fridge. You can eat it immediately, but it is better left for 3 to 4 days before eating. It will last in the fridge for weeks if kept covered. (It does not get a chance to last too long in my house.) Eat at room temperature with salad, eggs and buttered bread, or with anything you prefer. Delish.

So I haven't made this in a while - but it one of my favourite things to have in the fridge. I call it curried fish, but really it is a pickled fish. Quite unusual, it is a popular South African dish and when I was growing up, something we ate regularly. Some people may find it a rather unusual dish - but hey until you try it....It is very easy to make and is a perfect summer dish when you want something light. Also perfect for picnics and so on.

Ingredients: 500g Raw firm fleshed fish (such as cod - but cheaper fish works as well) 100g Plain Flour Pinch of salt1 - 2 eggs Oil for frying The Pickle 250g Onions 800ml Malt vinegar 1Tbs Oil 1 Tbs Hot Curry Powder 2 Tbs Brown Sugar 2 Tbs Chutney Pinch of cayenne pepper Pinch of saltMethodPat the fish dry with paper towel. Cut into palm sized pieces. In a shallow bowl mix the flour with the salt. Beat one egg with a fork in a small bowl. Heat the oil in a frying pan.Dip a piece of fish into the egg mixture and then into the flour. (It is best to use the one hand method for this to prevent your hands becoming sticky - i.e. dip the fish into the egg mixture with one hand and then place the fish into the flour bowl. With the other hand cover the fish with the flour mixture and then into the frying pan.) Fry the fish gently for about 4 - 5 minutes on each side until the batter is browned. Drain the fish on paper towel. Slice the onions into rings. In a pan heat the oil and gently saute the onions for about 5 minutes until they are transparent and soft. Add the curry powder and stir to mix well. Add the vinegar and bring to the boil for about 10 minutes or until the onions are fully soft. Add the brown sugar, chutney and seasoning. Mix well and simmer for another 5 minutes. Spread some of the sauce mixture over the bottom of a bowl, add a layer of fish and spoon some of the sauce over, spreading the onions around. Add more layers of fish and sauce. Place a lid on it and when quite cool place in the fridge. You can eat it immediately, but it is better left for 3 to 4 days before eating. It will last in the fridge for weeks if kept covered. (It does not get a chance to last too long in my house.) Eat at room temperature with salad, eggs and buttered bread, or with anything you prefer. Delish.